Pumpkin soup is a winter essential. This is a twist on the classic version, with a hint of spice to warm you up just a little bit more!
You will need: (approx 2-4 servings)
Approx 2 cups jap pumpkin (peeled and chopped into small or medium pieces)
Half a medium carrot (grated)
Half a medium tomato (optional)- chopped or pureed
Half a medium onion (chopped)
One clove of garlic (minced)
Half a tablespoon minced ginger
Half a tablespoon curry powder (more or less to taste)- I used Madras Curry powder as it is mild and works well with this soup.
Salt and pepper to taste
Couple of tablespoons chopped mint and corriander for garnish (optional)
Saute the onions in a few tablespoons of oil (approx 2-4 tablespoons) on medium heat until softened (approx 3 mins). Add the garlic, ginger and spices powder. Saute for a minute until fragrant, but do not burn.
Add tomato, carrots, pumpkins and enough water to cover the ingredients by about 1 cm.
Bring to the boil and allow to cook on a gentle simmer for about 30-60 mins or until everything is very soft and all the rawness of the ingredients is cooked out. Keep an eye on the soup (checking every 5-10 mins) and stir/mash the soup when necessary. Add water if needed (1/2 cup at a time). Season well.
Once cooked, if too watery allow to cook uncovered on higher heat, stirring regularly until thickened.
You can either mash with a fork until smooth, or puree for a smoother finish. I just use the fork!
Add chopped herbs at the end and you can also add a couple of tablespoons of milk or cream before serving.
Make sure to make extra as this shouldnt last very long in your fridge!